Yes, like she said. Grass fed tenderloin may be poor by comparison to grain supplemented beef. But it still is a high end cut for a good price. The marinade is a fine idea but tenderloin tips have been braised and served in a wine sauce over noodles at most every tax seminar I have taken in 30 years. Institutional, but satisfying. You can braise or stew or make soup from the whole thing. Just remember it will not hold up as long in the pot as will chuck or brisket. I don't see how you can go wrong.
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Today's Featured Article - A Question for Dads This recent topic from the Tractor Talk discussion board is being highlighted because it is an awesome display of the caliber of individuals that have made this site their own. The young person asking questions received positive feedback and advice from total strangers who "told it like it is" with the care many reserve for their own kids. The advice is timeless... so although it isn't necessarily antique tractor related, it will be prominently displayed in our archives to honor those who have the courage to ask and those who have the courage to respond in an honest, positive manner.
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